2004-02-22 Lou's Brews Bohemian Pilsner
A ProMash Brewing Session Report
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Brewing Date:
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Sunday February 22, 2004
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Head Brewer:
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Lou King
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Asst Brewer:
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Batch 38
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Recipe:
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Lou's Brews Bohemian Pilsner
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BJCP Style and Style Guidelines
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02-A European Pale Lager, Bohemian Pilsner
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Min OG:
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1.044
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Max OG:
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1.056
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Min IBU:
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35
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Max IBU:
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45
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Min Clr:
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3
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Max Clr:
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5
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Color in SRM, Lovibond
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Batch Size (Gal):
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10.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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19.50
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Anticipated OG:
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1.051
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Plato:
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12.67
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Anticipated SRM:
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4.6
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Anticipated IBU:
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40.3
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Brewhouse Efficiency:
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75
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%
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Wort Boil Time:
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75
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Minutes
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Actual OG:
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1.051
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Plato:
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12.69
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Actual FG:
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1.017
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Plato:
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4.34
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Alc by Weight:
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3.50
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by Volume:
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4.50
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From Measured Gravities.
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ADF:
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65.8
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RDF:
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55.0
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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81 %
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Anticipated Points From Mash:
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51.19
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Actual Points From Mash:
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55.04
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%
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Amount
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Name
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Origin
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Potential
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SRM
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89.7
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17.50 lbs.
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Pilsener Malt(2-Row)
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Continental Europe
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1.035
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1
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5.1
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1.00 lbs.
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CaraPilsner
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France
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1.035
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10
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5.1
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1.00 lbs.
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Crystal 20L
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America
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1.035
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20
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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3.00 oz.
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Czech Saaz
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Whole
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3.60
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25.8
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75 min
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2.50 oz.
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Czech Saaz
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Whole
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2.70
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9.5
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35 min
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2.50 oz.
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Czech Saaz
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Whole
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2.70
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5.1
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20 min
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3.00 oz.
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Czech Saaz
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Whole
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2.70
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0.0
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0 min
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White Labs WLP802 Czech Budejovice Lager
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Mash Name:
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Unmodified Malt Single Decoction
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Total Grain Lbs:
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19.50
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Total Water Qts:
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24.38
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Before Additional Infusions
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Total Water Gal:
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6.09
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Before Additional Infusions
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Tun Thermal Mass:
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0.30
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Grain Temp:
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63.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Protein Rest
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2
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30
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126
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126
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Infuse
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144
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24.38
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1.25
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Beta Amylase
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20
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40
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140
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140
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Decoc
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210
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5.40
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0.65
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(Decoc Thickness)
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Alpha Amylase
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15
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30
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156
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156
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Direct
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Mashout
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10
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10
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168
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168
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Direct
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Total Water Qts:
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24.38
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After Additional Infusions
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Total Water Gal:
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6.09
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After Additional Infusions
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Total Mash Volume Gal:
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7.66
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After Additional Infusions
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Runnings Stopped At: 1.013 SG 3.37 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.
Recipe Efficiency Setting: 75 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Target Volume (Gal):
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13.51
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Estimated OG:
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1.038
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Plato:
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9.48
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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13.54
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Estimated OG:
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1.038
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Plato:
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9.46
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Post-Boil Targets:
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Target Volume (Gal):
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10.00
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Estimated OG:
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1.051
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Plato:
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12.67
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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12.50
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Recorded OG:
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1.044
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Plato:
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10.96
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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68.25
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Points From Mash:
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68.25
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Points From Extract/Sugar:
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0.00
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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51.19
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Points From Mash:
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51.19
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Points From Extract/Sugar:
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0.00
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Actuals achieved were:
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Actual Points From Mash:
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55.04
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Actual Mash System Efficiency:
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81 %
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Pitched From:
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Starter
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Amount Pitched:
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3750 mL
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Lag Time:
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24.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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0
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.051 SG
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12.69
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Plato
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Finishing Gravity:
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1.017 SG
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4.34
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Plato
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It took about 10 minutes to get the decoction to boil. Boiled it for 10 minutes. Reached 140 after decoc, but temp dropped after turning on recirc pump to 130 or so. Turned on heater and added 10 minutes to the step.
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Alternate yeasts: German Lager (WLP830), Pilsner Lager (WLP800), Octoberfest Lager (WLP820)
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Generated with ProMash Brewing Software |